1. If making your own dough, here's an easy recipe: In large bowl add water, yeast, and salt. Stir until dissolved. Stir in olive oil. Mix in flour. 2. Turn dough out on floured board and knead for about 5 minutes. 3. Grease inside of medium bowl. Place dough in bowl and flip dough over so that the dough top is also greased. Cover and let rise in warm place until double in size. 4. Punch down dough and turn out onto lightly floured board. Knead out bubbles. The dough is now ready to be made into pizza. 5. Make the pesto: Place walnuts and garlic in a food processor and process until finely chopped. Add fresh dill, lemon zest, and salt; process into a thick paste. Continue to process (using "pulse" feature if available), gradually pouring in canola oil until pesto is the consistency of a thick tomato sauce. Refrigerate until use. 6. In a large frying pan, sauté sliced red onion in 1 tablespoons canola oil over medium heat until caramelized to a rich brown color. Lightly grease a large baking sheet with remaining tablespoon of rapeseed or canola oil. Using store-bought or homemade pizza dough, stretch the dough out into the shape of a fish (Note: I twist the tail section over and up again in a complete rotation, as in twisting bread sticks, to provide some definition between the body and tail of the fish). 7. Spread one cup of lemon-dill pesto (recipe here) evenly over pizza dough. Spread shredded dill havarti over the pesto, then sprinkle evenly with sautéed onion, smoked salmon, and capers. 8. Bake on center rack of oven until cheese is browned and bubbling, about 20 minutes. ---------------------------------------------------------------------------
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